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Springerle Cookies


For the dough: 2 eggs, 2 cups + 4 tsp (250 g) powdered sugar, ½ tsp vanilla sugar, 1 pinch salt, zest from ½ organic lemon, 2 cups (250 g) flour

Additional: 1 tsp anise powder, springerle mold, flour to knead in, aluminum foil, brush

The day before baking, stir eggs and powdered sugar together in a bowl using a hand mixer with the whisk attachment until foamy. Gradually mix in vanilla sugar, salt, lemon zest, and sifted flour and then stir using the dough hook.

Line a baking sheet with parchment paper and sprinkle with anise powder. Knead half the dough thoroughly on a floured countertop and roll it out so that it is 2 / 5 in. (1 cm) thick.

Cover the bowl filled with excess dough so that it does not dry out. Sprinkle the wooden mold with flour and then sprinkle the dough with a little flour, as well. Press a small piece of dough into the mold and take it out again. Cut along the edges of the image using a Knife or a pastry wheel, remove the excess dough, and place the cookie on the baking sheet. Repeat this process with the remaining dough. Cover the baking sheet with a kitchen towel and let the Springerle cookies sit at room temperature for 24 hours.

On the day you will bake the cookies, preheat the oven to 320°F (160°C), unless you have a convection oven, in which case preheat to 285°F (140°C), or a gas oven, in which case preheat to level 2. Place the baking sheets in the preheated oven (middle rack) and bake the Springerle cookies for about 20 minutes, until they are very lightly colored. If needed, cover with aluminum foil after 15 minutes. Remove from the baking sheet, remove the flour residue with a brush, and allow the Springerle cookies to cool on a wire rack.

You should bake the Springerle cookies about three weeks before they are to be consumed so that they can develop their full flavor. Up until they are eaten, it is best to store them in an airtight container.


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